Baby Snacks-wang Tsai Steamed Buns
by Dreaming back to early summer
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare all materials.
2. Weigh the low-gluten flour, potato starch, baking powder and milk powder in a bowl and set aside.
3. Soften the butter, add the powdered sugar, and mix it by hand, otherwise the powdered sugar will fly everywhere. Beat it with an electric whisk at a medium speed.
4. Beat slightly, add the egg liquid in 3 times, each time you add the egg liquid from the previous time, and finally add the condensed milk, and beat until it expands.
5. This is whipped butter.
6. Pour in all the powder and mix it evenly with a spatula. It may be hard to press until it is difficult to mix with a spatula. Put on gloves and start directly.
7. This is kneaded dough.
8. Start rubbing round, you can rub while watching TV 😂 The large dough that has not been rubbed should be covered with plastic wrap or a damp cloth to prevent the dough from drying out. . . . . . When it is almost full, preheat the oven to 160°C.
9. Before putting it into the oven, spray a little water on the surface of the dough with a small watering can to prevent the dough from cracking! ! ! Heat up and down at 160℃, middle level, about 20 minutes (time and temperature are only for reference, according to your own oven temperament), bake it until you are satisfied with the coloring, and it will be out.
10. Keep the small steamed buns in the air in a sealed bag.
11. Very crisp and fragrant.
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